I perfected Blackened Fish Tacos featuring buttery fillets sealed in a crust of herbs and spices, tucked into corn tortillas with shredded cabbage and a creamy chipotle-lime sauce on the side.

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I love how buttery fish transforms under a hot skillet, the firm white fish fillets searing into a smoky crust that makes everything else taste brighter. Wrapped in warm corn tortillas with shredded cabbage, each bite hits crunchy, tangy, spicy.

The creamy hit from canned chipotle peppers in adobo and lime cuts through the richness so you want another one. I call this my casual Blackened Fish Tacos, and sometimes joke that it’s a sloppy version of Cilantro Lime Sauce For Fish Tacos.

It’s not fussy. It’s loud, a little messy, and way more addictive than it should be.

Ingredients

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Firm white fish gives lean protein, low fat, flakes easily when cooked, mild flavor
Chipotle peppers in adobo are smoky and spicy, add heat and deep savory notes
Paprika and cayenne bring color and warmth, paprika is smoky cayenne adds bite
Corn tortillas are gluten free, slightly sweet, give authentic texture and fold well
Avocado brings creamy healthy fats, fiber and mellow richness that cools the spice
Crunchy cabbage and sharp red onion add fiber, tang and fresh contrast to tacos
Creamy chipotle mayo sauce tames heat, adds tang, richness and a silky finish

Ingredient Quantities

1 lb firm white fish fillets (cod, mahi mahi or halibut)

3 tbsp unsalted butter, melted

1 tbsp olive oil, for cooking

2 tsp paprika (smoked paprika works great)

1 tsp cayenne pepper (adjust to taste)

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

1 tsp dried thyme

1 tsp kosher salt

1/2 tsp freshly ground black pepper

8 small corn tortillas (4 to 6 inch)

3 cups shredded green cabbage (about 1/2 small head)

1/4 cup thinly sliced red onion

1 ripe avocado

1/4 cup chopped fresh cilantro

2 limes, cut into wedges

1/4 cup crumbled cotija or queso fresco, optional

1/2 cup mayo

1/2 cup sour cream or Greek yogurt

1 to 2 canned chipotle peppers in adobo plus 1 tbsp adobo sauce

2 tbsp fresh lime juice

1 clove garlic, minced or 1/2 tsp garlic powder

1 tsp honey or sugar, optional

Salt and pepper to taste

2 to 3 tbsp water to thin the sauce if needed

How to Make this

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1. Make the chipotle-lime sauce: in a blender or bowl combine 1/2 cup mayo, 1/2 cup sour cream or Greek yogurt, 1 to 2 canned chipotle peppers in adobo plus 1 tablespoon adobo sauce, 2 tablespoons fresh lime juice, 1 clove minced garlic (or 1/2 teaspoon garlic powder), 1 teaspoon honey or sugar if you want a touch of sweetness, salt and pepper to taste. Thin with 2 to 3 tablespoons water if needed, taste and adjust heat or lime. Chill while you cook so flavors meld.

2. Mix the blackening spice rub: stir together 2 teaspoons paprika (smoked if you got it), 1 teaspoon cayenne (use less if you’re shy), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

3. Prep the fish: pat 1 pound firm white fish fillets dry, brush both sides with about half of the 3 tablespoons melted unsalted butter, then firmly press the spice rub onto both sides so it forms a good crust. Let sit a few minutes while you heat the pan.

4. Heat a heavy skillet over medium high heat until very hot, add 1 tablespoon olive oil and a little of the remaining melted butter, you want it to sizzle when the fish hits the pan. Dont overcrowd the skillet or you’ll steam the fillets.

5. Cook the fish: place fillets in the hot skillet, listen for that sizzle, cook about 2 to 4 minutes per side depending on thickness until the edges are blackened and the fish flakes easily with a fork. Spoon extra melted butter over the top once or twice while cooking for richness. Transfer to a plate and let rest 1 to 2 minutes so its juices settle.

6. Warm tortillas: heat 8 small corn tortillas (4 to 6 inch) directly in a dry skillet for about 20 to 30 seconds per side until pliable and slightly charred, or wrap in foil and warm in a 300F oven for 10 minutes. Keep them covered so they stay soft.

7. Prep toppings: shred about 3 cups green cabbage, thinly slice 1/4 cup red onion, slice 1 ripe avocado, chop 1/4 cup fresh cilantro. Toss the cabbage and onion with a little lime juice and pinch of salt if you like a brighter crunch.

8. Assemble tacos: flake the blackened fish into bite sized pieces, place on warmed tortillas, top with shredded cabbage and onion, avocado slices, chopped cilantro, a drizzle or dollop of the chipotle-lime sauce and sprinkle 1/4 cup crumbled cotija or queso fresco if using. Squeeze lime wedges over each taco right before eating.

9. Quick tips: adjust cayenne or number of chipotles to control heat, press the rub on the fish so it sticks, dont flip more than once, and keep a paper towel handy to blot excess oil in the pan. If sauce is too thick add more water a teaspoon at a time. Enjoy.

Equipment Needed

1. Blender or food processor or a medium bowl and whisk
2. Measuring cups and spoons
3. Small mixing bowl and spoon (for the spice rub or sauce tweaks)
4. Heavy skillet or cast iron pan for blackening the fish
5. Fish spatula or sturdy turner and a pair of tongs
6. Pastry brush or spoon for brushing melted butter
7. Cutting board and a sharp knife
8. Plate and paper towels for resting and blotting oil
9. Dry skillet or ovenproof tray for warming tortillas

FAQ

Q: Can I use frozen fish or other types of fish for these tacos? A: Yes. Just fully thaw and pat the fish dry before seasoning so the rub sticks. Firm white fish like cod, mahi mahi or halibut work best, but you can use tilapia or pollock if thats what you have. Thicker fillets need a minute or two more per side, thin ones cook fast.

Q: How spicy are these and how do I make them milder? A: They can be medium to hot because of cayenne and chipotle. Use only 1 chipotle pepper or skip the adobo sauce, and cut cayenne to 1/2 tsp if you want mild. Adding more mayo or sour cream to the sauce, or a little honey, also tones down the heat.

Q: How do I get a blackened crust without burning the fish? A: Pat fish very dry, press the spice mix on, and preheat a heavy pan (cast iron is perfect). Use a mix of a little oil and melted butter for flavor, but don't let butter burn; if your pan smokes too much lower the heat a bit. Sear 2 to 3 minutes per side for typical fillets, until the fish flakes easily.

Q: How do I make the chipotle crema and thin it if needed? A: Blend 1/2 cup mayo, 1/2 cup sour cream or yogurt, 1 to 2 chipotle peppers plus 1 tbsp adobo, 2 tbsp lime juice, 1 clove garlic, and a pinch of salt. Taste, add 1 tsp honey if you want sweetness. If its too thick stir in 2 to 3 tbsp water until it reaches drizzling consistency.

Q: Best way to warm tortillas and assemble so they dont fall apart? A: Warm tortillas on a hot dry skillet for about 20 seconds per side or wrap in foil and heat in a 350F oven for 10 minutes. Use warm tortillas, put a little cabbage first so the sauce doesnt make them soggy, then fish, avocado, onion, cilantro and cotija. Dont overfill, fold gently and squeeze a lime wedge over each.

Q: Can I make any part ahead and how do I store leftovers? A: Yes. Make the crema up to 3 days ahead, shred cabbage and slice onion the day before. Cooked fish keeps 2 days in the fridge in an airtight container; reheat gently in a skillet or oven to avoid drying. Store tortillas separately in a sealed bag at room temp or fridge.

Blackened Fish Tacos With Chipotle Recipe Substitutions and Variations

Fish swap: Use tilapia, pollock, or catfish instead of cod, mahi mahi or halibut. They cook faster so watch the time, tilapia is mild and cheap while catfish has more flavor.
Butter swap: Replace melted butter with extra virgin olive oil, ghee or avocado oil. Ghee keeps that buttery taste but wont burn at high heat, olive oil adds a fruitier note.
Chipotle swap: No canned chipotles? Mix 1 teaspoon chipotle powder with 1 tablespoon tomato paste and a splash of hot sauce or adobo, or use smoked paprika plus a pinch of cayenne. Not identical but close.
Sauce swap: Skip mayo and sour cream and use plain Greek yogurt, avocado mayo, or mashed avocado with lime and garlic for a lighter tangy sauce youll love.

Pro Tips

1. Pat the fillets really dry and let them sit out for 10 minutes before you season, it helps the rub stick and gives a better crust; if the fish is cold straight from the fridge it steams not sears and that sucks.

2. Get your skillet screaming hot and only add the oil right before the fish goes in, and dont crowd the pan or you will steam everything; a little extra butter spooned over the top while it cooks makes the crust richer and keeps the fish moist.

3. Make the chipotle lime sauce ahead of time and chill it, the flavors mellow and blend overnight so it wont be super sharp; thin with a teaspoon of water at a time if it seems too thick, and add more adobo or cayenne slowly so you dont overshoot the heat.

4. Warm the tortillas until pliable and keep them covered, and toss the cabbage with a squeeze of lime and salt a few minutes before serving so it brightens up; assemble last minute so the fish stays juicy and the tacos dont get soggy.

Blackened Fish Tacos With Chipotle Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected Blackened Fish Tacos featuring buttery fillets sealed in a crust of herbs and spices, tucked into corn tortillas with shredded cabbage and a creamy chipotle-lime sauce on the side.

Servings

servings

Calories

670

kcal

Equipment: 1. Blender or food processor or a medium bowl and whisk
2. Measuring cups and spoons
3. Small mixing bowl and spoon (for the spice rub or sauce tweaks)
4. Heavy skillet or cast iron pan for blackening the fish
5. Fish spatula or sturdy turner and a pair of tongs
6. Pastry brush or spoon for brushing melted butter
7. Cutting board and a sharp knife
8. Plate and paper towels for resting and blotting oil
9. Dry skillet or ovenproof tray for warming tortillas

Ingredients

1 lb firm white fish fillets (cod, mahi mahi or halibut)
3 tbsp unsalted butter, melted
1 tbsp olive oil, for cooking
2 tsp paprika (smoked paprika works great)
1 tsp cayenne pepper (adjust to taste)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp freshly ground black pepper
8 small corn tortillas (4 to 6 inch)
3 cups shredded green cabbage (about 1/2 small head)
1/4 cup thinly sliced red onion
1 ripe avocado
1/4 cup chopped fresh cilantro
2 limes, cut into wedges
1/4 cup crumbled cotija or queso fresco, optional
1/2 cup mayo
1/2 cup sour cream or Greek yogurt
1 to 2 canned chipotle peppers in adobo plus 1 tbsp adobo sauce
2 tbsp fresh lime juice
1 clove garlic, minced or 1/2 tsp garlic powder
1 tsp honey or sugar, optional
Salt and pepper to taste
2 to 3 tbsp water to thin the sauce if needed

Directions

Make the chipotle-lime sauce: in a blender or bowl combine 1/2 cup mayo, 1/2 cup sour cream or Greek yogurt, 1 to 2 canned chipotle peppers in adobo plus 1 tablespoon adobo sauce, 2 tablespoons fresh lime juice, 1 clove minced garlic (or 1/2 teaspoon garlic powder), 1 teaspoon honey or sugar if you want a touch of sweetness, salt and pepper to taste. Thin with 2 to 3 tablespoons water if needed, taste and adjust heat or lime. Chill while you cook so flavors meld.
Mix the blackening spice rub: stir together 2 teaspoons paprika (smoked if you got it), 1 teaspoon cayenne (use less if you're shy), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
Prep the fish: pat 1 pound firm white fish fillets dry, brush both sides with about half of the 3 tablespoons melted unsalted butter, then firmly press the spice rub onto both sides so it forms a good crust. Let sit a few minutes while you heat the pan.
Heat a heavy skillet over medium high heat until very hot, add 1 tablespoon olive oil and a little of the remaining melted butter, you want it to sizzle when the fish hits the pan. Dont overcrowd the skillet or you'll steam the fillets.
Cook the fish: place fillets in the hot skillet, listen for that sizzle, cook about 2 to 4 minutes per side depending on thickness until the edges are blackened and the fish flakes easily with a fork. Spoon extra melted butter over the top once or twice while cooking for richness. Transfer to a plate and let rest 1 to 2 minutes so its juices settle.
Warm tortillas: heat 8 small corn tortillas (4 to 6 inch) directly in a dry skillet for about 20 to 30 seconds per side until pliable and slightly charred, or wrap in foil and warm in a 300F oven for 10 minutes. Keep them covered so they stay soft.
Prep toppings: shred about 3 cups green cabbage, thinly slice 1/4 cup red onion, slice 1 ripe avocado, chop 1/4 cup fresh cilantro. Toss the cabbage and onion with a little lime juice and pinch of salt if you like a brighter crunch.
Assemble tacos: flake the blackened fish into bite sized pieces, place on warmed tortillas, top with shredded cabbage and onion, avocado slices, chopped cilantro, a drizzle or dollop of the chipotle-lime sauce and sprinkle 1/4 cup crumbled cotija or queso fresco if using. Squeeze lime wedges over each taco right before eating.
Quick tips: adjust cayenne or number of chipotles to control heat, press the rub on the fish so it sticks, dont flip more than once, and keep a paper towel handy to blot excess oil in the pan. If sauce is too thick add more water a teaspoon at a time. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.